WO2022064799A1 - Mélange pour aliments frits et procédé de production d'aliments frits - Google Patents

Mélange pour aliments frits et procédé de production d'aliments frits Download PDF

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Publication number
WO2022064799A1
WO2022064799A1 PCT/JP2021/024236 JP2021024236W WO2022064799A1 WO 2022064799 A1 WO2022064799 A1 WO 2022064799A1 JP 2021024236 W JP2021024236 W JP 2021024236W WO 2022064799 A1 WO2022064799 A1 WO 2022064799A1
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Prior art keywords
fried food
batter
mix
malt
flour
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PCT/JP2021/024236
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English (en)
Japanese (ja)
Inventor
友里恵 武井
和子 小島
研一郎 高松
通宏 榊原
総一郎 樋渡
亨 重松
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株式会社日清製粉ウェルナ
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Application filed by 株式会社日清製粉ウェルナ filed Critical 株式会社日清製粉ウェルナ
Priority to CN202180038510.6A priority Critical patent/CN115915966A/zh
Priority to JP2022551150A priority patent/JPWO2022064799A1/ja
Publication of WO2022064799A1 publication Critical patent/WO2022064799A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a fried food mix and a method for producing fried food.
  • Deep-fried foods include deep-fried foods that can be obtained by oiling the ingredients as they are without batter, as well as tempura, deep-fried foods, fritters, fritters, etc. that are obtained by attaching a mix to the surface of the ingredients and oiling them.
  • fried food with batter When the mix is attached and oiled, the ingredients inside are heated as if they were steamed and the taste increases, and the mix on the surface is heated to 100 ° C or higher with oil, making it crispy.
  • the texture and the fragrant flavor and the flavor of oil are imparted, and these textures and flavors are combined to obtain the texture and flavor peculiar to fried foods.
  • Patent Document 1 describes a method for producing a snack confectionery in which a malt extract (malt extract) is kneaded together with wheat, yeast, and water for the purpose of improving the texture, and then baked and oiled after fermentation. Further, in Patent Document 2, 20% to 50% of the whole raw material is blended with germinated barley for the purpose of ingesting functional components such as GABA and dietary fiber contained in malt, and various foods such as fried foods are prepared. It is stated that it will be manufactured.
  • a malt extract malt extract
  • Battered fried foods typically have a good texture and flavor peculiar to fried foods immediately after cooking, but when time passes after cooking or when reheated in a microwave oven, the ingredients inside the fried foods. Since the derived water is transferred to the batter, the juiciness of the ingredients is lost and the flexibility of the batter tends to increase. As a result, the texture peculiar to crispy fried food may be lost. No study has been made in the techniques of Patent Documents 1 and 2 regarding improving this point.
  • the present invention relates to a deep-fried food mix that can efficiently produce a deep-fried food that maintains a crispy and light texture for a long time even when time has passed after production or when it is reheated in a microwave oven or the like.
  • the present invention provides a fried food mix containing 50 to 99.2% by mass of one or more of flour and starch and 0.01 to 10% by mass of malt-derived raw materials.
  • 100 to 100 parts by mass of an aqueous liquid is contained in 100 parts by mass of a fried food mix containing 50 to 99.2% by mass of one or more of flour and starch and 0.01 to 10% by mass of a malt-derived raw material. It is an object of the present invention to provide a method for producing a fried food, in which a mixture containing 500 parts by mass is attached to the surface of an ingredient and the ingredient is oiled.
  • the fried food mix of the present invention contains one or more of flour and starch and a malt-derived raw material in predetermined amounts.
  • the fried food is a food obtained by cooking various ingredients with an oil pan, and the fried food mix of the present invention is suitably used for producing a fried food having a batter on the surface of the ingredients.
  • each mass of the fried food mix of the present invention and the raw materials contained in the mix is expressed as a solid content conversion amount.
  • the solid content conversion amount is the mass of the contained components in a state where the fried food mix of the present invention or various raw materials are dried and the equilibrium water content at 25 ° C. is reached.
  • the mass converted into solid content can be measured by measuring the mass of the fried food mix itself after making the various raw materials or a mix of the raw materials in a state of reaching the equilibrium water content at 25 ° C.
  • the mass of the raw material used may be expressed as the content of the raw material in the fried food mix of the present invention.
  • One of the features of the fried food mix of the present invention is that it contains malt-derived raw materials.
  • the present inventor has found that by incorporating a malt-derived raw material into a deep-fried food mix, it is surprisingly possible to obtain a deep-fried food in which the crispy and light texture of the batter is developed and maintained for a long period of time.
  • malt-derived raw material refers to a raw material obtained by subjecting malt, which is a seed of germinated malt, to an arbitrary treatment (for example, one or more of drying, crushing, extraction, etc.). Specifically, it includes a malt crushed product obtained by dry crushing malt, and a malt extract obtained by extracting components from the crushed product or an unground malt product using an aqueous liquid. Germination refers to a state in which at least one of a bud and a root protrudes from a seed. The untreated malt (for example, uncrushed) itself is excluded from the malt-derived raw materials. In addition, malt-derived raw materials are excluded from the flour and starch in the present specification.
  • the malt-derived raw material one or more of barley, wheat, rye, rye and the like can be used.
  • barley is more preferable because when a fried food is produced, a crispy and good texture of the garment is developed for a long time, and the tooth brittleness at the time of chewing is excellent.
  • the malt used in the present invention preferably within 120 hours, more preferably 1 to 108 hours from the starting point, still more preferably 2 from the starting point, starting from the time when at least one of the buds and roots from the seed is confirmed to protrude. Use the one for ⁇ 96 hours. By using such malt, the crispy texture of the fried food batter becomes excellent.
  • the malt from which the roots have been removed is preferably used, and the dried malt from which the roots have been removed is more preferably crushed.
  • the malt grounds are typically in the form of dry flour, or powder.
  • the crushing method for the crushed malt product the crushing method used in the present technical field can be adopted.
  • dried malt can be put into a known crushing device such as a blender or a mill and crushed to a particle size that allows it to pass through a sieve having an opening of 1 mm.
  • the method used in the present technical field can be adopted as the extraction method.
  • the malt pulverized product obtained by the above-mentioned method is preferably immersed in an aqueous liquid having a volume ratio of 100 to 500% and allowed to stand, or if necessary, an operation such as shaking or stirring. Is carried out in an unheated state or a heated state to obtain an extract from which the malt-derived component has been extracted.
  • the extraction temperature can be about 5 ° C. to 100 ° C. for the entire extraction system, and the extraction time can be about 30 minutes to 24 hours.
  • an edible liquid can be used, for example, one of alcohols such as fresh water, acidic water, alkaline water, and ethanol is used alone, or a mixture of two or more kinds is used. Can be used.
  • the malt extract may be used as it is in the form of a liquid, or may be used in the form of a powder obtained by removing an aqueous liquid from the extract by drying, concentration or the like. When the extract is used in the form of a liquid, the extract may be adhered to or permeated into other raw materials constituting the fried food mix of the present invention.
  • the content of the malt-derived raw material in the fried food mix of the present invention is preferably 0.01 to 10% by mass, more preferably 0.02 in terms of solid content with respect to the total mass of the fried food mix. It is ⁇ 6% by mass, more preferably 0.03 ⁇ 3% by mass.
  • the malt-derived raw material in the form of powder under normal temperature and pressure (25 ° C., 1 atm), that is, in an environment where the malt-derived raw material is usually used. That is, it is preferable that the malt-derived raw material is only a crushed malt product, only a powder of a malt extract, or a combination thereof.
  • the content of the above-mentioned malt-derived raw material is calculated based on the total mass of each powder.
  • the fried food mix of the present invention is excellent in a crispy and light texture of batter when it has an amylase activity of a certain level or more regardless of whether the malt-derived raw material used in the mix is a pulverized product or an extract. It is preferable in that fried food can be obtained with high productivity.
  • the amylase activity per 100 g of the fried food mix is preferably 0.5 to 25 U, more preferably 1.5 to 15 U. This amylase activity can be appropriately adjusted by changing the type of malt-derived raw material (that is, whether it is a pulverized product or an extract), the form thereof, or the content thereof.
  • amylase activity is calculated to be 0.5U.
  • Amylase activity can be measured with a commercially available ⁇ -amylase measurement kit (eg, manufactured by Kikkoman Biochemifa). Amylase, an enzyme that decomposes starch, partially decomposes the starch that can be contained in the fried food mix of the present invention, thereby preventing the batter after oiling from becoming excessively hard due to the presence of starch.
  • the fried food mix of the present invention further contains one or more of flour and starch.
  • the flour used in the present invention is not limited as long as it can be used for food, and for example, wheat flour such as soft flour, medium-strength flour, semi-strength flour, strong flour and durum flour, barley flour, and rice flour and the like. Examples include crushed ungerminated seeds. These flours can be used alone or in admixture of two or more. Flour is typically in the form of powder at room temperature and pressure.
  • the starch used in the present invention is not limited as long as it can be used for food, and for example, general starch such as cornstarch, wheat starch, tapioca starch, sweet potato starch, potato starch, and processed starch can be used alone or. Two or more types can be mixed and used. Starch is typically in the form of a powder at room temperature and pressure. As mentioned above, the malt-derived ingredients contained in the fried food mix are excluded from flour and starch.
  • the content of one or more of the flour and starch is preferably 50 to 99.2% by mass, more preferably 50 to 99% by mass, still more preferably 60 to 98% by mass, based on the total mass of the fried food mix. More preferably, it is 70 to 97% by mass.
  • the content is the total amount.
  • the ratio of wheat flour and starch to the total mass is preferably 60% by mass, more preferably 70% by mass or more, still more preferably 80% by mass or more.
  • the flour when wheat flour is used as the flour, it is preferable that at least a part of the flour contains the flour that has been heat-treated as the flour (hereinafter, this is also referred to as heat-treated flour).
  • the fried food obtained by using the mix has a crispy and light texture and a good chewy texture at the time of chewing.
  • a part of the wheat flour used may be heat-treated wheat flour, or the whole may be heat-treated wheat flour. That is, a part or all of the flour may be composed of heat-treated wheat flour.
  • the ratio of the heat-treated wheat flour to the total mass of the wheat flour contained in the fried food mix is preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 75% by mass or more.
  • the heat-treated wheat flour is obtained by crushing unheated and ungerminated wheat seeds into wheat flour and then heat-treating the flour, and after heat-treating the unheated and ungerminated wheat seeds. Any of the seeds obtained by crushing and milling the seeds can be used.
  • unheated wheat flour and wheat seeds are collectively referred to as heated objects.
  • the heat treatment described above may be a dry heat treatment or a wet heat treatment.
  • the dry heat treatment is a treatment for heating the object to be heated under the condition that no water is added, and is a heat treatment performed while actively evaporating the water in the object to be heated.
  • the dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, leaving in a high temperature and low humidity environment, and the like.
  • the process of applying warm air to the flour that has been hydrated to dry it is included in the dry heat treatment because the heat is not sufficiently applied to the object to be heated due to the latent heat of vaporization of the moisture. I can't.
  • the moist heat treatment is a process of heating the object to be heated by maintaining the moisture in the object to be heated or supplying the moisture from the outside.
  • water or steam such as saturated steam can be supplied and used.
  • the amount of water supplied in the wet heat treatment is preferably about 5 to 50 parts by mass with respect to 100 parts by mass of the object to be heated.
  • the heating method in the moist heat treatment is not particularly limited. For example, a method in which a heat medium such as hot air is brought into direct contact with the object to be heated after adding water to the object to be heated in a closed environment, or a method in which high-temperature steam is brought into contact with the object to be heated.
  • Examples thereof include a method of heating by condensing latent heat and a method of heating an object to be heated in a high humidity atmosphere.
  • the apparatus used for the moist heat treatment is not particularly limited, and for example, an autoclave, a steam oven, a uniaxial or biaxial extruder and the like can be used.
  • the fried food mix of the present invention may be composed of only one or more of malt-derived raw materials and flour and starch, and if necessary, it may be added to one or more of malt-derived raw materials and flour and starch. It may further contain other raw materials other than malt-derived raw materials, flour and starch. When other raw materials are further contained, the content of the other raw materials is preferably about 20% by mass or less with respect to the total mass of the fried food mix. As other raw materials that can be contained in the fried food mix, raw materials that can be usually used for producing this kind of fried food mix can be used.
  • Other components include, for example, sugars other than starch such as sucrose, fructose, and dextrin, proteins such as milk protein and soybean protein, seasonings such as salt and soy sauce, spices such as pepper, fats and oils, and thickeners. Examples thereof include swelling agents and emulsifiers, and one or more of these can be appropriately selected and used depending on the type of fried food to be intended.
  • the fried food mix of the present invention is a solid mixture under normal temperature and pressure, preferably in the form of powder.
  • a powdered fried food mix for example, it can be obtained by dry-mixing a powdered malt-derived raw material with one or more powders of flour and starch. Mixing of each powder can be performed using a known mixing device such as a blender.
  • the mix When producing a fried food using the fried food mix of the present invention, the mix may be used as a batter in the form of powder and adhered to the surface of the ingredients, and is a mixed solution of the mix and an aqueous liquid. It may be used as a batter and adhered to the surface of the ingredient.
  • the fried food mix is used as a bladder include powders such as fried chicken powder and dusting powder.
  • Examples of the mode in which the fried food mix is used as a batter include tempura clothing and the like.
  • the batter mix of the present invention When the batter mix of the present invention is used as a batter, the batter's properties do not easily change from those immediately after production even if the batter is allowed to stand under normal temperature and pressure for a long time, and the batter itself has fluidity. In addition, the adhesion of the batter to the ingredients is well maintained. As a result, it is preferable in that the operability when attaching the batter to the surface of the ingredient can be improved. This is because when manufacturing fried food with batter using batter, there is little change in properties that deteriorates the handleability of the batter over time, and there is no need to rush to cook, so careful preparation is required. This is especially advantageous when cooking fried food at home, where it is difficult to achieve both quick work and quick work.
  • the present invention also provides a method for producing a deep-fried food, in which the above-mentioned mixed for deep-fried food is adhered to the surface of the ingredient and the ingredient is oiled.
  • the above description is appropriately applied.
  • a fried food mix is used as a batter to produce fried food, it is possible to obtain a fried food with a batter on the surface of the ingredients by oiling the ingredients with the powdered fried food mix attached to the surface of the ingredients as they are. can.
  • a mixture containing 100 to 500 parts by mass of an aqueous liquid is attached to the surface of the ingredients with respect to 100 parts by mass of the deep-fried food mix, and if necessary, bread powder or the like is further added.
  • the mixture containing the mix oils the ingredient adhering to the surface to obtain a fried food having a garment on the surface of the ingredient. Can be done.
  • the content of the aqueous liquid to be mixed with the mix may be appropriately adjusted according to the type of ingredients and the like, and the solid content conversion amount in the powdered fried food mix is 100 parts by mass.
  • the aqueous liquid at 25 ° C. is preferably 100 to 500 parts by mass, more preferably 110 to 350 parts by mass.
  • examples of the aqueous liquid to be mixed with the mix include liquids for eating and drinking, and specifically, other than fresh water and fresh water such as milk, liquid eggs, fats and oils, soup stock and broth. Liquid is mentioned. One of these can be used alone or in combination of two or more.
  • the ingredients used in the production of fried foods are not particularly limited, and for example, meat such as chicken, pork, cow, sheep and goat, processed meat products such as sausage, ham and bacon, squid, shrimp, horse mackerel and the like. Processed fish and shellfish such as fish and shellfish and ground fish meat, and various products such as vegetables can be used.
  • the ingredients may be seasoned with seasonings and spices, if necessary, before the fried food mix is attached, or flour other than the fried food mix such as cake flour or potato starch may be applied to the surface of the ingredients. It may be attached to.
  • the present invention can be applied to the production of various fried foods having batter, but is particularly suitable for producing tempura, fritters, fried foods, fried foods, and corn dogs, and in particular, tempura, fritters, and corn dogs. It is particularly suitable for the production of battered tempura foods produced using batters such as dogs.
  • Deep-fried food with batter on the surface of the ingredients is an oil-battered food that you can enjoy both the juiciness of the ingredients themselves due to the moisture inside the ingredients and the texture of the crispy and crispy batter immediately after its manufacture. be.
  • the moisture of the ingredients is transferred to the batter, and the juiciness of the ingredients is lost, and the batter becomes soft and the texture is crispy. It may be lost and the desired flavor and texture of the fried food may not be exhibited.
  • the fried food that has been cooled after a lapse of time after cooking may be reheated at home by a cooking device such as a microwave oven.
  • the fried food when the fried food is reheated using a microwave oven, it is heated by the vibration of water molecules. Due to the physical characteristics of the microwave oven, the moisture in the ingredients tends to move to the clothing side due to evaporation or the like, and as a result, the quality of the clothing may be further deteriorated.
  • batter there are two forms of mix used in the production of battered fried foods, batter (powder) and batter (liquid material), but battered fried foods such as tempura produced using batter are made of ingredients. Since the amount of batter attached is relatively large relative to the amount, the texture of the batter plays a large role in the texture played by the whole fried food. As a result, the quality of the garment is more likely to deteriorate due to the above-mentioned transfer of water to the garment.
  • the use of the mix makes it crispy even when time has passed after production or when it is reheated.
  • a fried food with a batter that maintains the quality of the batter with a light texture for a long time can be obtained.
  • malt contains a large amount of various degrading enzymes such as amylase and protease as compared with ungerminated wheat seeds.
  • various degrading enzymes such as amylase and protease as compared with ungerminated wheat seeds.
  • the present inventor speculates that these various degrading enzymes can reduce the density of the garment and the water retention of the garment by appropriately decomposing the starch and protein contained in the raw material of the mix. There is.
  • the texture peculiar to fried food is the case where the fried food mix of the present invention is used. It has become clear that it is inferior to that.
  • the properties immediately after the batter is prepared and the properties when the batter is left to stand for a long time do not easily change, and cooking is performed in a hurry. Since it is not necessary to do this, the operability of battering and the like is excellent without rushing to prepare in advance at the time of manufacturing the fried food.
  • malt contains various enzymes such as amylase and protease and maltose, it may be used to supply sugars necessary for yeast activity and promote fermentation of bread dough, for example, in bread production. It is common. However, by including a predetermined amount of malt-derived raw material in the fried food mix that does not require fermentation, as described above, the properties of the batter in the battered fried food are changed, and the quality of the batter and the like, and thus the texture of the fried food, etc. It is a new finding obtained at the time of completion of the present invention because it has not been studied in the prior art to make the quality of the above-mentioned excellent at the same time.
  • the present invention can develop a good texture of batter and improve operability.
  • the present inventor has confirmed that the effect is not achieved.
  • the flour refers to unheat-treated (non-heat-treated) wheat flour.
  • ⁇ Malt-derived ingredients> -Malt crushed product powder of germinated barley seeds, manufactured by Oriental Yeast Co., Ltd., ⁇ -amylase activity 500 U / g ⁇ Flour> ⁇
  • Heat-treated wheat flour After adding water to soft wheat flour (“Flower” manufactured by Nisshin Foods), it is filled in a pouch bag and heat-treated at 120 ° C for 60 seconds.
  • Barley flour Crushed ungerminated barley seeds (Sun) Made of Qing flour)
  • Rice flour crushed glutinous rice (made by Rice Flour Club)
  • Rice flour crushed glutinous rice (made by Rice Flour Club)
  • Rice flour crushed glutinous rice (made by Rice Flour Club)
  • Modified starch Acetic acid starch (manufactured by Nihon Shokuhin Kako)
  • Potato starch Potato starch (made by Hokuren) ⁇ Other raw materials>
  • Leavening agent Baking powder (manufactured by Okuno Pharmaceutical)
  • -Amylase Biozyme A (manufactured by Amano Enzyme, ⁇ -amylase activity 7000 U / g)
  • Protease Protease A "Amano" SD (manufactured by Amano Enzyme, protease activity 5000 U / g)
  • Soy protein Powdered soy protein (made by Fuji Oil)
  • Example 1 to 5 and Comparative Examples 1 to 6 Each raw material was mixed according to the formulation shown in Table 1 below to produce a powdered fried food mix. In each example, the content of each raw material was adjusted so that the amylase activity was constant.
  • a batter-type mixture for tempura (hereinafter, also referred to as a tempura batter) was produced by mixing 160 parts by mass of fresh water with 100 parts by mass of the fried food mix of Examples and Comparative Examples.
  • shrimp with a tail (20 g / 1 tail) was used.
  • dusting flour (weak flour "flower") is attached to the surface of the ingredients, and then the batter for tempura is entwined on the entire surface of the shrimp's body.
  • an ingredient to which the batter liquid was attached was obtained.
  • the ingredients to which the batter was attached were put into an oil tank at 170 ° C. and oiled for 2 minutes and 30 seconds to produce a fried food (shrimp tempura) having a batter on the surface of the ingredients.
  • Test Example 2 160 parts by mass of fresh water was mixed with 100 parts by mass of the mix for deep-fried foods of Example 1 or Comparative Examples 1 to 3 to produce a batter for tempura. Immediately after the production of the batter, 30 minutes and 60 minutes later, the shrimp tempura was produced by entwining the batter with the body of the shrimp by the same operation as in Test Example 1. We asked 10 specialized panelists to evaluate the operability of the batter during the production of tempura according to the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean of the scores of 10 people. ⁇ Evaluation criteria for operability> 5 points: The batter can be adhered to the surface of the ingredients so that the thickness is appropriate with one operation, and the operability is extremely good.
  • Examples 6 to 12 Comparative Examples 7 to 8
  • a powdery fried food mix was produced in the same manner as in Example 1 except that the blending amount of the malt-derived raw material was changed as shown in Table 2.
  • a batter-type mixture was prepared in the same manner as in Test Example 1 to produce shrimp tempura.
  • the texture of the shrimp tempura was evaluated as the same method as in Test Example 1. The results are shown in Table 2 below. The evaluation results of Example 1 are reprinted in Table 2.
  • Example 13 to 18, Comparative Examples 9 to 10 Soybean protein was used as a raw material other than flour and starch, and a fried food mix was produced in the same manner as in Example 1 except that the blending amounts of soybean protein and wheat flour were changed as shown in Table 3 below. Using this, a batter-type mixture was prepared in the same manner as in Test Example 1 to produce shrimp tempura. Moreover, the texture of the shrimp tempura was evaluated as the same method as in Test Example 1. The results are shown in Table 3 below. The evaluation results of Example 1 are reprinted in Table 3.
  • Example 19 to 24 A fried food mix was produced in the same manner as in Example 3 using the same raw materials as in Example 3 except that the blending amounts of corn starch and wheat flour were changed as shown in Table 4 below. Using this, a batter-type mixture was prepared in the same manner as in Test Example 1 to produce shrimp tempura. Moreover, the texture of the shrimp tempura was evaluated as the same method as in Test Example 1. The results are shown in Table 4 below. The evaluation results of Examples 1 and 3 are reprinted in Table 4.
  • Examples 25 to 31 A fried food mix was produced in the same manner as in Example 1 using the same raw materials as in Example 1 except that the mixing ratio of the wheat flour and the heat-treated wheat flour was changed as shown in Table 5 below. Using this, a batter-type mixture was prepared in the same manner as in Test Example 1 to produce shrimp tempura. Moreover, the texture of the shrimp tempura was evaluated as the same method as in Test Example 1. The results are shown in Table 5 below. The evaluation results of Example 1 are reprinted in Table 5.
  • Examples 32 to 39 and Comparative Examples 11 to 13 Using the same raw materials as in Example 1, each raw material was mixed according to the formulation shown in Table 6 below to produce a powder of a bladder type fried food mix. As an ingredient, chicken thigh meat that was cut and molded so as to weigh 25 g per piece was used. Sprinkle 2.5g of fried chicken mix per chicken thigh on the surface of the chicken thigh and let it sit for 10 minutes, then oil it with salad oil heated to 170 ° C for 3 minutes to coat the surface of the ingredients. Produced fried food (fried from chicken).
  • Examples 40 to 47 and Comparative Examples 14 to 16 The raw materials were mixed according to the formulations shown in Table 7 below to produce a powdered fried food mix. Next, 100 parts by mass of fresh water was mixed with 100 parts by mass of the fried food mix to produce a batter-type fried chicken mixture (hereinafter, also referred to as fried chicken batter). As an ingredient, chicken thigh meat that was cut and molded so as to weigh 25 g per piece was used. This chicken thigh was entwined on the surface of the chicken thigh and allowed to stand for 10 minutes, and then oiled with salad oil heated to 170 ° C. for 4 minutes to produce a fried chicken (fried chicken) having a garment on the surface of the ingredients.
  • a batter-type fried chicken mixture hereinafter, also referred to as fried chicken batter.
  • chicken thigh meat that was cut and molded so as to weigh 25 g per piece was used. This chicken thigh was entwined on the surface of the chicken thigh and allowed
  • the fried foods produced by using the fried food mix of the examples were those in which time had passed after production or those in which time had passed after production, as compared with those in Comparative Example. Even when the food is reheated, it is possible to produce a fried food that maintains a crispy and light textured batter. Further, as shown in Table 1, when the fried food mix is used as a batter-type batter, it is possible to reduce the change in the batter's properties over time, and as a result, battering during the production of fried food, etc. It has excellent operability.
  • a deep-fried food mix capable of producing a deep-fried food in which the crispy and light texture of the batter is maintained for a long time even when a long time has passed after the production or when the batter is reheated.

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Abstract

Un mélange pour aliments frits contient de la farine et/ou de l'amidon en une quantité comprise entre 50 et 99,2 % en masse et une matière première dérivée du malt en une quantité comprise ente 0,01 et 10 % en masse De préférence, la matière première dérivée du malt se présente sous forme de poudre. De préférence, le mélange pour aliments frits est utilisé comme pâte. La présente invention concerne également un procédé de production d'un aliment frit consistant : à fixer un mélange à la surface d'un ingrédient alimentaire, le mélange contenant 100 à 500 parties en masse d'un liquide aqueux par rapport aux 100 parties en masse du mélange pour aliments frits ; et à frire l'ingrédient alimentaire dans de l'huile.
PCT/JP2021/024236 2020-09-23 2021-06-25 Mélange pour aliments frits et procédé de production d'aliments frits WO2022064799A1 (fr)

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WO2023171590A1 (fr) * 2022-03-07 2023-09-14 株式会社日清製粉ウェルナ Mélange de pâte à frire pour aliment frit et procédé de production d'aliment frit

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WO2005060766A1 (fr) * 2003-12-22 2005-07-07 Sapporo Breweries Limited Aliments renfermant une grande quantite de composants fonctionnels et procede de production associe
JP2008067675A (ja) * 2006-09-15 2008-03-27 Nisshin Foods Kk 揚げ物用湿熱処理小麦粉、揚げ物用ミックス、および揚げ物類

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JP3368368B2 (ja) * 1994-12-20 2003-01-20 株式会社ホーネンコーポレーション 揚げ物用衣材
JPH09154519A (ja) * 1995-12-06 1997-06-17 Kao Corp 新規澱粉及び食用吸水材並びに調理用衣材
WO2018070506A1 (fr) * 2016-10-13 2018-04-19 日清フーズ株式会社 Mélange de pâte à frire pour friture

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005060766A1 (fr) * 2003-12-22 2005-07-07 Sapporo Breweries Limited Aliments renfermant une grande quantite de composants fonctionnels et procede de production associe
JP2008067675A (ja) * 2006-09-15 2008-03-27 Nisshin Foods Kk 揚げ物用湿熱処理小麦粉、揚げ物用ミックス、および揚げ物類

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023171590A1 (fr) * 2022-03-07 2023-09-14 株式会社日清製粉ウェルナ Mélange de pâte à frire pour aliment frit et procédé de production d'aliment frit

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